Sunday night is pasta night in my house. Instead of getting stuck in a rut with the traditional Spaghetti & Tomato Sauce, I find it fun to experiment with different sauces, pastas and toppings. While sometimes Spaghetti & Tomato Sauce hits the spot, last night I fell head over heels for this creamy Butternut Squash Sauce. It resembles a cheesy Alfredo Sauce, but don’t be fooled, this sauce is Vegan and made up of almost only Butternut Squash! I paired it with Maria’s Homestyle Gluten Free Chickpea Radiatore with Crispy Kale and Blistered Cherry Tomatoes.

Bring it all together:
✦ Heat 1 tbsp Extra Virgin Olive Oil on medium heat in a large frying pan
✦ Add in Butternut Squash cubes, cook for 4 minutes
✦ Add in Onion and Garlic, paprika, salt and pepper. Top with lid and cook for 15 minutes (or until squash is tender) mixing every so often.
✦ While this is cooking, bring water to a boil in small sauce pan and add your pasta.
✦ Once tender, transfer squash, onion and garlic mixture into a mixing bowl
✦ Add Kale & Cherry Tomatoes to the same frying pan and cook for 10 minutes, or until tomatoes have slightly blistered
✦ Add 1 tbsp Extra Virgin Olive Oil, Almond Milk, Nutritional Yeast, Salt and Pepper to Squash mixture & use an Immersion Blender (or regular blender) to make the creamy sauce. Once blended, set aside.
✦ Drain Pasta and remove Kale & Cherry Tomatoes from heat. Transfer Pasta into a bowl, toss with Butternut Squash sauce and top with Crispy Kale & Cherry Tomatoes. Sprinkle some freshly grated Parmesan cheese on top to finish *optional